I had the chance to take part in a fun challenge this weekend. The challenge was to pick up the September issue of Better Homes and Garden magazine then create something inspired by it.

I flipped through the magazine looking for something décor related. The front cover features a gorgeous centerpiece in a glass vase. You can read more about it on page 28 if you have the mag. I’m tucking this idea away until our leaves begin to change colors. The entire magazine was packed with colorful and inspiring ideas, but I stumbled upon a recipe that I just had to try.

I’ve never made French toast, so the Vanilla French Toast recipe on page 194 caught my eye. It looked delicious and I knew it would make a fabulous Sunday breakfast. The ingredients were all simple and things I could easily find at Walmart. I actually already had most of them on hand, but we did need a loaf of bread and some bananas.

This recipe is easy to make and takes less than 20 minutes. The idea of putting the toast in the oven after cooking to keep it warm worked great and we all ate together. I cooked up the French toast while my husband worked on the eggs and bacon.

Preheat over to 200F. Place a plate or serving platter (I used a cookie sheet) in the oven. In a 12-inch skillet or on a griddle, melt 1 tablespoon of the butter over medium heat and spread over cooking surface. Add half the bread slices and cook for 4 to 6 minutes or until golden, turning once. Transfer slices to oven to keep warm. Repeat with remaining butter and bread. Serve with additional butter, maple syrup, and banana slices. Sprinkle with cinnamon.
Make 4 (2-slice) servings.EACH SERVING 472 cal, 20 g fat, 249 mg chol, 421 mg sodium, 62 g carb, 2 g fiber, 14 g pro.

The verdict? Delicious! Bryson ate an entire piece and that is beyond unusual. Justin and I both agreed we will definitely have this again. It tasted great, was easy to make, and costs less than $1 per serving!

This shop has been compensated as part of a social shopper insights study for Collective Bias. All thoughts and opinions remain my own, as always.